Creamy stovetop porridge

• 160 g rolled oats
• 480 ml whole milkplus a splash more to loosen at the end if needed
• 120 ml water
• ¼ tsp kosher salt
• 2 tbs honeyor to taste
• 1 bananasliced
• 80 g fresh berriesblueberries, raspberries, or strawberries

1. 1

   Combine the rolled oats, milk, water, and salt in a medium saucepan over medium heat. Stir everything together so the oats are evenly distributed.

2. 2

   Cook, stirring frequently, until the mixture starts to bubble and steam, about 3-4 minutes. Reduce the heat to medium-low and keep stirring — this is what makes porridge creamy rather than gluey.

   Tip: Don't walk away here. Frequent stirring releases the oats' natural starch, which gives you that luscious, thick consistency.

3. 3

   Continue to cook, stirring constantly, until the porridge is thick, glossy, and pulls away slightly from the sides of the pan, about 3-4 minutes more. If it looks too stiff, splash in a little extra milk and stir it through.

   Tip: The right consistency is spoonable but not stiff — it should slowly spread when dropped into the bowl, not plop in a clump.

4. 4

   Spoon the porridge into two bowls. Drizzle 1 tablespoon of honey over each bowl, then top with sliced banana and fresh berries.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat in a saucepan or microwave with a splash of milk, stirring well, until hot and creamy again.

• saucepan (2-liter (2-quart))
• wooden spoon

Per serving

Nutritional values are estimates only.